Serves 4 portions
Preparation time: 45 minutes
Cooking time: 25 minutes
125g (2 1/2 cups) panko breadcrumbs
60g (3/4 cup) shredded parmesan
1 1/2 tbsp fresh thyme leaves
185g butter, melted
500g chicken breast fillet, cut into 3cm pieces
2 tbsp smokey barbecue sauce
125g (1/2 cup) sour cream
- Combine the breadcrumbs, parmesan and thyme in a shallow bowl. Season. Place the butter in a separate shallow bowl. Dip a piece of chicken into the butter to coat, allowing excess to drain off. Place in the breadcrumb mixture, pressing firmly to coat. Repeat the process to give a double coating. Place on a plate. Repeat with the remaining chicken, butter and breadcrumb mixture. Place in the fridge for 30 minutes to chill.
- Line air fryer basket with baking paper. Place half the nuggets in the basket, allowing room in between each nugget. Spray with oil. Cook at 180C for 12 minutes or until golden and cooked through. Repeat with the remaining nuggets.
- Swirl the barbecue sauce into the sour cream. Serve the nuggets with dipping sauce.